Production of cooked acid casein



Dec. 17, 1940. v J, 0WE HAL PRODUCTION 0F COOKED AIDCASEIN Filed July 13, 1938 3 Sheets-Sheet l MSH h//l r6@ 0072 Er v. 'J.- LOWE ETAL v 2,225,387 PRODUCTION OF COOKED ACID CASEIN Filed July A13, 1938 3 Sheets-Sheet 2 me/whole! www:

Dec. 17,1940.

v. J. LOWE "E1-AL PRODUCTION OF COOKED'AOID CASEIN Filed July 13, 1938 3 Sheets-Sheet 3 Patented Dec. 17, 1940 PATENT OFFICE PaonUoTIoN or commu Aem casan:

Vernon J.

Application July 1'3,

. 8 Claims.

This patent applicationrelates to improvements in the art of making certain types of casein from milk. It is well known that casein maybe prepared from skim milk by a variety of methods. For example the casein' may be precipitated from the milk with the aid of rennet (the product being called rennet casein in the industry) or by the addition of lvarious organic or inorganic acids to causevcoagulation of the casein in 10. the mi1k. (This product is called acid casein or acid precipitated casein, or hydrochloric acid casein`or mineral acid vprecipitated casein etc.) Another method consists in allowing the skim vrmilk to develop enough lactic acid by natural souring (sometimes after adding a small amount' of sour milk) to `cause precipitation :of the casein. (This latter casein isgenerally referred to as naturally soured casein or self soured casein. A modification o-f the naturally soured type is also practicedwhich consists in adding a starter which is a lactic ferment, to the milk in order to hasten lthe development of lactic acid, and hence hasten the precipitation. Another process consists in adding relatively high acidity whey obtained from the coagulationof milk, using sufficient of this whey vto precipitate the casein. (This also produces` acid casein.)

Notwithstanding' various statements in patents and literature to theeffect that `a naturally soured or lactic casein has stronger binding qualities 'or better Working qualities than casein made vwith' mineral acids, we have demonstrated by various tests and by observing the working qualities of various types of casein in mill practice, that this is not a correct conclusion and that casein made 'with the aid of mineral acids when prepared under proper methods of manufacture, is equal in strength and sometimes actually stronger than lactic casein. Furthermore, lactic casein or selfsoured casein has a much greater tendency to develop a peculiar cheesy-type odor when the dry casein is kept in storage over a long period of time. It has also been frequently noticed that a lactic or self-soured casein when dissolved and used in the preparation of paper coating and in the making of casein paints, that the resulting dried coating or paint lm has considerably more tendency to give off an undesirable cheesy odor than is the case with a properly made mineral acid precipitated casein.

In manufacturing casein with the use of mineral acid there are two processes or methods used, the one method known to the trade as the pressed casein method and the other known as the cooked method. The pressed casein method is performed (usuallyy in a Creamery) substantially as follows:

Skim milk is placedin a vat and heated to about 120 F. Thereafter diluted mineral acid, usually hydrochloric or sulphuric, is slowly added Lcwe and Arthur W. Bean, p Marengo, Ill.

1938, lSerial No. 219,105 (Cl. 260-) to the milk in the approximate proportion of 1 pint (about l lb. 9 oz.) ofthe commercial sulphuric'acid of 66 B. (which rst has been di` luted with about 5 quarts or more of cold water) for each 1000 lbs. of skim milk. Or, about 3lbs.l 12' ounces of commercial concentrated hydrochloric acid could be similarly used. The amounts of acid are varied somewhat, depending on the degree o-f sourness in the milk used. The acid maybe simply dumped in (e. g. added from a bucket) or it may be allowed to run slowly into the milk from a container or it may be sprayed onto the milk, but in vany case it is important that the milk be kept well agitated while adding the acid. In small creameries this is usually vdone by stirring the milk with a paddle -by hand but in some cases the agitation is effected by apower operated mechanical agitator. After the acid hasbeen added, stirring isv continued for a few min# utes until the casein is thoroughly precipitated from the whey; 'The agitation is then' discontin-A ued, the casein is allowed to settle to the bottom of the tank lor vat andi-.hereafter the whey is drained 01T. 'After the'whey has been separated," cold or slightly warm water (e. gl at 70'to 105r F.) is run into the tank or'vat containing the precipitated casein; in sufficient `quantity to well cover the mass of casein resting in the bottomof the vat and the soft vcasein in relatively fine particles,.is thoroughly agitated with this water-by any convenient means in order to wash thev whey and free acid, etc.' from' the casein as completely as commercially possible. 'Againthe' casein is al-v lowed to settle, thewash water removed and the' caseinA placed in any convenient type 'of press with the aid vof press-cloths to hold thecasein in the press. Pressure is applied and the casein'is allowed to remain in the press for a'numberof hours in order to remove the' excess liquid kfrom the casein. Such a casein properly pressed, will usuallyy contain about 60% of water. After the pressing operation the casein is brokenapart into small'piecea'usually smallerthan 1A inch and spread on wire trays for'dryingin a drying tunnel or it may'bedried byany'other desirable means such as a continuous drier, a V'rotary drier or the like. 'After the casein'is dried it may be' stored for a long period of time withoutliability to-injury; Y

When casein is made by the cooking method, the procedure may be exactly 'the same as followed in the pressed casein method above described, up to the point of washing the precipitated caseirrvvitl'i water, butin making cooked casein after the wash -waterhas been added, direct steam is run into the wash water until a relatively hightemperature is reached, about or F.- being preferred. The casein is gently stirred moreV or less during this heating vprocess which causes the relatively iine particles of casein for transportation to central drying plants, and' to coalesce and join together in a solid, tough, rubbery mass. After this heating period the wash water is drawn oiT and the cooked casein, while in the hot condition, is generally cut into sections, which permits one to handle relatively large chunks of the hot, plastic mass with a shovel. W'hile the casein is in this hot condition y and after having been cut into sizable pieces, it is placed in any desired containers (e. g. metal barrels) and because of its plastic condition While hot, the chunks join together to form a mass that becomes solid, uniform and tough, upon cooling. The moisture content of such cooked casein is generally about 60%, although it usually has not undergone a pressing operation.

The advantage of makingthe cooked type o1 casein is of great importance for small creameries who do not produce'suiiicient casein to warrant the expense of casein drying equipment since the cooked type of casein will permit of transportation to a central dryingplant Without danger of putrefaction. Such casein will keep several weeks even` in warm weather, Whereas pressed casein as `usually made will `become putrid and spoil during warm summer weather within two or three days after making and up to the present it usual 1y has been commercially impossible to produce pressed casein and ship it any considerable distance to a central drying plant.

From the foregoing description of the prior art, it is obvious that the advantage of cooked casein is, of primary importance. .Howeven we have observed after many years of experience in this eld, that there is a great variation in V-the quality of cooked casein as prepared in actual creamery practice. One `of the principal diniculties in making cooked casein at present lies in th fact that during the washing period either insuiiicient water is usedor the wash water is not heated to a high enough temperature to properly cookV the casein, with a result that the casein producedk will not keep sufficiently long enough furthermore, because of the imperfect heating of 45 the wash water the casein lacks uniformity in viscosity `of the casein solution when subsequently prepared for industrial application. It is well known that small creameries employing the very minimum of labor are very 'apt to use insufficient care in preparing `this cooked casein and that the cooking treatment; is not long enough to attain 180 F. or thereabouts in thewash water or thatl the caseinis not .thoroughly agitated in the hot'water and that very often suiloientwash water has notl been run ontothe casein in the first place to properly `cover the mass of casein and supply sufficient water forproper washing.

We have noticed a serious disadvantage in the heretofore zcommonly used methodl of making cooked casein because of the wide variations in the physical properties in the` resulting casein when dried, ground and dissolved with solvents, this variation being a decided diiference in the viscosity of the resulting casein solution. For

1 example we have found that a particular small creamery making cooked casein from approximately 10,000 to 15,000 lbs. of milk per dayl and by following the usual method for making cooked casein as described above, has produced during a 15 day test period, casein varying in viscosity between 16 and 60 (Stormer). A standard method for preparing the casein solution and determining these viscosities are as follows:

80 grams of the dry casein is ground so that it all passes through a-24 mesh sieve, it is mixed with 20 grams of borax and 400 ccs. of cold water. The mixture is stirred and heated to 160 F. The heat is then discontinued but stirring is continued for 15 or.20 minutes or until the casein is completely dissolved. The resulting solution is then cooled to 140 F. and the viscosity is determined by a standard method, e. g. in a Stornier viscosimeter operated by a 500 gram weight. The results of the viscosity tests under the above conditions with various samples of casein from the Creamery referred to above, showed (during the 15 day period mentioned) a wide variation (e. g. from 16 R. P. M. to 60 R.. P. M. Stormer reading). It is therefore apparent that the user of such a casein may very likely obtain non-uniform results due to this varlation in viscosity because `there will be a nonuniformity of the consistency of the solution from one batch to another, even when the same amount of waiter, same `tempera-ture and the same method of preparation ofthe solution, are used. This leads to serious diiiiculty in plant operation for the user of such a type of casein.

By our new method of `making cooked casein we are able to produce a very uniform cooked acid casein, both as to solubility and viscosity and we are able to accomplish these results in a continuous process. We give herewith our preferred method `for accomplishing these results, although we do not wish to be limited to this exact procedure so far as mechanical arrangements and the like are concerned but wish to claim broadly` the manufacture of cooked casein by a continuous mechanical process substantially as described.

Reference is made to the drawings attached hereto. In said drawings, Fig. 1 shows a vertical section (partly in elevation) of the entire apparatus. Fig. 2 is a top plan view (partly in section), Fig. 3 is` an elevation (partly in section) and Fig. 4 is an elevation, at right angles to Fig. 3, (parts being shown broken away, for clearness of illustration.) Fig. 5 is the large detailed section on the line 5-5 of Fig. 3. Fig. 6 is a fragmentary detail of a counter-balance arrangement used herewith.v 'Ihe apparatus will be seen to consist in large part, of three tanks or compartments, A, `13 and C, with associated parts.

In the operation of the process skim milk coming from a holdingtank or directly from a cream separator, enters by tube l and flows through milk` scalechamber 2, and from the chamber to the outlet tubey 3 which delivers the milk to the curdler inlet tube 4. From tube 4 the milk runs to the curdler heatingY and precipitating mixing chamber 5 located in compartment A. In mixing chamber 5 of compartment A steam is injected into the milk through pipe 6 and steam nozzle 1 in sufiicient quantity to heat up the milk to the desired temperature for curdling, usually about 100 to 120 F. This is far below cooking temperature. Immediately after the milk passes steam nozzle l it comes in contact with the precipitating medium, say hydrochloric or sulphuric acid, entering through tube 8 in sufficient quantty to cause immediate coagulation of the milk in a non-granular form `of soft precipitated casein. The amount of the acid can be that commonly used. or very slightly less. The precipitated casein immediately separates from the whey and collects into a homogeneous mass, separating from. the `whey and rising to the top of the whey and as the operation continues, overiiows with the whey down through tube 9 and into the whey separating compartment B. As the casein leaves tube 9 it immediately rises above the top of the whey level I0, and leaves compartment B through outlet II with only a very little of the whey. The whey in compartment B establishes a level as shown by broken line I0, which is adjusted slightly below the curd outlet Il. The whey level is determined by the vertical adjustment of the whey overflow tube I2, by the screw threads I 2a, Thebaiiie plate I3, prevents floating casein from reaching overflow tube I2, thereby eecting a substantially complete separation of casein from the whey, the whey being removed from compartment B through tube I2. The casein from which the whey has been largely removed, falls from spout II into the cooking and washing compartment C. Here the casein falls through a high velocity stream of hot water which enters compartment C through tube I 4. We have found that the resulting casein is satisfactory When we use approximately lbs. of this hot water for 1000 lbs. of milk used in preparing the casein. In referring to hot water of high velocity we have found this preferable and we usually have the hot water driven by a force equivalent to a pressure of about 10 20 lbs. per sq. inch and at a temperature above 150 F., up to F. A temperature of 165 F. is satisfactory. By this washing method we are able to remove substantially the greater portion of the remaining whey, free acidity and other impurities from the casein, which may have passed over from the whey separating compartment B through spout II, Wlnle the casein is undergoing this hot water treatment it is rst more or less broken up into relatively small pieces due to this washing operation and as the hot water passes through tube I4 into central portion of compartment C. The curd then immediately starts to again collect together in the condition of a rather firm mass due to the cooking action ,caused by the heating of the casein during the washing with this hot water. As the casein gradually collects into this homogeneous plastic mass due to the cooking action, it remains in a floating condition, that is floating on top of the wash water, until more of the casein entering C at II, forces it down through chamber I5 and under the baille plate IS, where the casein again rises into chamber Il and leaves the washing compartment C, through spout I8, at just above the Water level, and thereafter the casein gradually flows in a plastic mass from spout I8 into a shipping container I9. The casein is then finished, already packed in a container, preferably a metal container and is ready to ship to a central drying plant.

In the meantime the wash water is circulated down through chamber I5 and under baflie plate 20, up through chamber 2I and some of this may again enter chamber I5, due to the suction and force of the steam jet entering tube or pipe I 4 from the steam supply pipe 22. Additional water is added as desired (preferably continuously), through pipe 23 into compartment C and if desired, a small amount of water is also allowed to sprinkle onto the top of the casein in compartment C in order to arrest foam. This supplemental water supply is represented by nozzle 24. The amount and temperature of the hot wash water flowing into compartment C through pipe i4 should be sumcient to regulate the temperature of the wash water in tank I5, to above 150, but not over 180 F. (best about 165 F.), during Vthe continuous process of washing and cooking the casein and also to maintain a low acidity wash water so that the resulting casein may be of good solubility. The acidity of the wash water as it flows from the apparatus through pipe 25, usually tests approximately .06% figured as lactic acid. Wash water is removed (preferably continuously) from the adjustable overflow pipe 25. The height of this can be adjusted by the threaded coupling 25a.

As a modification of the process, we have found it to be possible by increasing the amount of precipitating agent, or by further raising the temperature in the curdling step, or both, that the 'cooked casein can be made to form a homogeneous mass in I5, but instead of rising to the top of the wash water in compartment C, it can be made to settle to the bottom of compartment C and thus can be removed through the large gate valve 26 and flow into shipping container 21. In order to cause the washed, hot plastic casein to settle to the bottom of compartment C instead of rising to the top of compartment C, we find that in general the adjustment of the precipitating acid and temperatures to accomplish this are as follows:

By increasing the ratio of precipitating agent (acid) to the Volume of skim milk, so that the acidity of the whey leaving compartment A (curdler-head) through tube 9 is equal to 0.39% to 0,40% or more, (figured as lactic acid). 'I'he ratio and control of the precipitating agent is a greater factor in producing a type of casein that will settle to the bottom of compartment C than temperature control, although, at times (in the production of cooked casein that will settle in l5), it may be advisable to raise the curdling temperature (i. e. temperature in A), to a point where the desired results will be accomplished, (e. g. instead of heating to 1D0-120 F., We would heat to say 135-140" F.).

However, in actual operations of the process, we have found that it appears usually more desirable to follow the procedure wherein the washed casein rises to the top of compartment C and flows out through the spout I8 into the container.

As shown in the drawings, the acid for precipitating the casein from the milk (e. g. sulphuric, etc.) is fed by a pump or gravity from a supply tank, (not shown) through inlet tube 28 into constant level chamber 29, and if the flow of acid is always in excess of the amount required, the excess acid overows baie plate 30 into overflow chamber 3l and the excess acid returns by the outlet 32 to the supply vessel, thereby maintaining a constant level (or head) of the precipitating acid in chamber 29, regardless of the amount being used in the mixing chamber. The precipitating acid entering by exible tube 33 to nozzle 34, which is (when no milk is in the scale tank 2) at the same level as the acid in chamber 29, remains in an on-owing state until nozzle 34 is lowered by the action of theweight of milk in chamber 2, which operates the arm 35a, rigidly connected to the movable end of the milk scale tank 2, thereby pulling down the cable 35h, which is wound upon drum 38, causing rotation of the latter and the shaft 38a, upon which this drum is keyed, and causing an elevation of the counter weight 35, carried on the arm 40. The weight of 35, xed on arm I0 just balances the weight of the empty scale tank 2.

Elevation of the weight 35 actuates the down- ,bearing.39 `carried on iapostSSa.

`ward `movement vof nozzle- 3,4, causing, precipitat- ,ingacidto flowl out of-thegnozzle 34, inproportion tol-the weightpf; milkin chamber` 2. AFrom the nozzle ,--34 .the'vprecipitating acid is fedi into `a specially designed funnelarrangement 3,5, which is betterillustrated `in Figs. 1 and 4, theacid flows from funnel 36 through tube 8 into the mixing chamber, in amount directlyproportional to the amount of milk entering chamber 5, in the identical time period.

In order to maintainthe properproportion of the lprecipitating acid, with: the varyingamount of milk fiowing `into chamber 2, `we have thus developedi a yspecial apparatus illustrated lin the drawings, the features `of which are as follows:

:Thepurpose ofchamber 2 and itseassociated mechanism, which we will refer` to -in this applicationes a `milk scale, is `to maintain a constant ratio,of; the precipitating acid tothe amount of the` milk leaving tank 2,regardless of the volume 4`of milk beingfed into theapparatus at any particular moment -of' time. This isof course very important .when receivingfmilk directly from cream separators orxedholding tanks, in which the milk level is subject to change (hence the pressure and the amount of flow per unit of time) during the period of. drawing the milk to rthe precipitating tank, and such differences cause` avariation in the speed of flow. Furthermore, in the event of ,an 4interruption in the milk owwhile changing separators or, for any other reason when the milk is-shut oi `from the curdling, apparatus, the addition of precipitating 4.acidwll be automatically discontinued. In order .to obtain this automatic regulationwe have de- .signed a=milk flowmeter or milk scale, the con- ,.struction ofwhich is4 more clearly shown` in Figures 2, 3 and 4. This milk scale or milk 4flow meter consists of. a milk chamber 2, which is a long` cylindrical tube supported `at a point near its inlet end upon a fulcrum 31, suspended in a .oatingpositionand counter-balanced by weight 35 and operatingthrougha drumf` 38, by the cable 351) the apparatus beingk mounted` on stationary To further `assist the proper adjustment ofthe ratio of `precipitating acid to the milk, a weight 35 has been provided with facilities to vary its position on armA. l, On the shaft 38a, operating drum 38, there is rigidly mounteda counter-balancearm ,4l `andupon arm 4| there is a. sliding weight 42 `for the purpose of adjustment or balancing` of same andoperated by the adjustment screwf43, having a left hand thread and on the other end of the counter-balance arml, there isl anozzle pouring spout 34.carried on `block `34a,\and operated bylrodM. This screw 43 has a right -hand threadand the.screw `43--44` isadjusted by the hand wheel 45. At each end of the` bar 4| there is provided abearing standard 4Ia, for the .end portions of the screw 43-44. This screw isprevented from longitudinal movement in its bearings by collars 4119, xed thereon.

As shown in, Fig. 3, the tank 29,may be adjusted vertically, by the screw 29a, on stationary bracket 29h, to bring the acid level insaid tank to exactly the level of the outflow nozzle 34,with scale tank 2 empty.

lBy properly adjusting the weights abovereferredto, we havefoundthat we'are able to maintain a fixed ratio between milk and precipitating acid to a very accurate degree and sufciently accurate to cause no difficulty in operating our curdling apparatus without continuous and costly adjustments and excess requirement of time; of a skilled operator tto continually ob- ,l serve itheowof.; precipitating acid and milk in order rito secure, uniform results.

comingthrough 9. YThe method `of determiningY thisaciditytest mayzbethe method commonly employed in `creameriesf.v cheese factories and milk plants,- for this purpose. -As a `usual thing for. this work, an acidimeter which gives a direct reading. of acidity (gured as lactic acid) is usedfm `for instance a N aus, apparatus well known in the art, or rif desired, itheoperator may titrate by the usuallaboratory method using 10/N sodium hydroxide solutionrwith phenolphthalein as` an indicator. f We have found that for most satisfactory operations with the average `type of skim milk coming fromthe separator, that this acidity test (on the `wheydeaving 9) should show an acidity equal to about 0.35% of lactic acid. The

proportion of mineral .acid added to precipitate30 the casein'lis Ithen-adjusted, if need be, to give thisdegree of acidity. l

2.1If the Aacidity by following the above mentioned procedure, is found to be too great, a slight adjustment'of the hand ywheel 45,'is made to reduce theamountof `precipitant flowing into the milk, orifit is foundwby the acidity testas referred to-above that 4the amount of precipitating acid is `too small; this is increased by adjustment .of the hand wheel u to the point where a little more of the precipitating acidenters the milk, and in `any .case another acidity testis made after a few minutes, taking the'whey at the point of overflow` tube 9. After a short time the desired v4acidity of the whey is reached and thereafter it is gener-ally net ,necessary `to make any further adjustments asv to the amount of precipitating acidentering the milk during a days operation,

`with a now of milkV through chamber 2, the arm 4| .willbe in aninclined position. This raises or` -lowers'nozzle 34 byadjustment of wheel 45.

Since the left hand screw 43 also changes the position of the counter-weight 42, to correspond with ,any changen in theposition of nozzle` 34, a

constant balanceismaintained. If a change in volume, or weightofmilkthrough chamber 2, oc-

curs and at the new setting of winding drum 38, the ratio of theprecipitating acid to milk changes, it may be correctedby-adjusting weight 35 on `arm 40. No further-adjustment is necessary to` weight 35 thereafter, as the ratio of precipitating acid to the milk will remain constant at any other volume or weight of milk flowing in chamber 2.

In order yto `be assured` that the injection of -steam from nozzle l, doesY not. permit any of ther precipitated casein to reenter the mixing chamber 5,` which is not desired, we have designed an adjustable gate-48 operated by rodiand handle i 4`Lwhich-is so adjusted as to `prevent any of the precipitated casein from reentering the mixing lil() chamber 5 and without in any way interfering with the proper mixing and curdling action within chamber 5.

In the foregoing description throughout this application we have referred, in describing this process, to precipitating acid. For the purpose of this patent appiication we wish it to be understood that when we refer to precipitating acid we mean any acid or combination of acids, or whey which has been kept for a sufrlcient length of time to deveicp suilcient acidity for the precipitation of milk and it is further, of course, understood, that we claim such precipitating acids when used at any desired strength or dilution.

We do not wish to be limited to the exact ngures referred to in this specification so far as temperatures, amount of wash water, acidity, etc., as it is to be understood that more or less modifications of these figures may be used, depending upon the type of milk employed, without departing from the scope of this invention.

It is to be understood that in place of the drum 38 (which may be round or oval in cross section) a cam mechanism or equivalent means for maintaining a constant ratio between the milk and precipitating agent, may be substituted.

Apparatus as shown and described herein is claimed in our copending application, Ser. No. 347,510, filed July 25, 1940.

We claim:

1. In the preparation of cooked acid-precipitated casein, the herein described process which comprises continuously flowing milk through a precipitating chamber and continuously adding acid thereto in amount sufcient to precipitate casein in said milk, while heating the milk to at least about to 120 F., the amount of said acid being so proportioned throughout said treatment to the amount of said milk, as to give a substantially uniform acidity, at which the casein is precipitated in a flocculent state, and the proportion of acid to milk being maintained by the rate of inflow of the milk, irrespective of fluctuations in said rate of inow, continuously separating the acid-precipitated casein from the whey, and adding thisy casein to water in amount sufcient to wash out free acid carried by the casein, and continuously cooking said casein in said added water, whereby cooked casein of substantially uniform quality is produced continuously.

2. A process as in claim 1, in which the amount of acid added to the milk is sunicient to precipitate the casein and leave a whey having an acidity equivalent to about 0.35% of lactic acid, and the heating in the precipitation step is carried to about 100-120 F., whereby the cooked casein floats on the wash water.

3. A process as in claim 1, in which the amount of acid added to the milk is sufficient to give a precipitate of casein and a whey having an acidity equivalent to at least about 0.39% of lactic acid, and the heating in the precipitation step is carried to about 1Z0-140 F., whereby the cooked casein sinks in the wash water.

4. In washing casein curd from which the bulk of the whey has been removed, the step of dropping the casein culd in its initially wet state, as separated from the whey, into a stream of water at to 180 F., said stream of water flowing with sucient force to break up the casein and to thereby wash the same, and continuing the heat treatment sufficiently long to form cooked casein.

5. In washing casein curd, the herein described steps which comprise continuously breaking up the casein curd by dropping the same, after separation from the bulk of the whey, into a strong jet of water at about 150 to 180 F., and spraying cold water upon the casein mass while carried in said water, to break up foam formed, and continuing the action of said heated water sufficiently to cook the washed casein curd.

6. In the preparation of cooked acidprecipitated casein, the herein described process which comprises continuously owing milk through a precipitating chamber and continuously adding acid thereto in amount sufficient to precipitate casein in said milk, while heating the milk to at least about 100 to 120 F., the proportion of added acid to milk being maintaineduniform during the continuance of said precipitation step, by the weight of the milk entering such precipitation step, and the said proportion being kept uniform during the continuance of said step, regardless of variations in the rate of milk supply, and maintaining a degree of acidity in the mixture of milk and acid at which the casein is precipitated in a iiocculent state, continuously separating the acid-precipitated casein from the whey, and adding this casein to water in amount suflicient to take up free acid carried by the casein, and continuously cooking said casein in said added water, whereby cooked casein is produced continuously.

7. In the precipitation of casein from milk, the herein described improvement which comprises flowing the milk into the precipitation step, and varying the amount of acid added to the milk by the weight of the iniiowing milk a-t each particular time interval, to maintain a uniform ratio of acid to milk, in spite of any variation in the rate of supply of said milk.

8. In the preparation of cooked acid-precipitated casein, the herein described process which comprises continuously flowing skim milk into and through a precipitating chamber and continuously adding acid thereto in amount sufficient to precipitate the casein in said milk in a oating condition, while heating the milk to at least about 100 to 120 F., the ratio of the acid to the milk being maintained substantially uniform so long as the acidity of the inflowing milk is uniform and readjusting the ratio of acid to milk whenever the acidity of the inflowing milk becomes substantially altered, and the amount of such acid added to said milk being suicient to cause the casein to be precipitated in a soft, flocculent floating condition, and continuously separating the floating acid-precipitated casein from the whey, and subjecting the so-separated casein to the disintegrating action and washing action of a forceful stream of heated water, in amount sufficient to wash out free acid carried by the casein, and continuously cooking said casein while in said added water and while in part at least floating upon said water, whereby cooked casein of substantially uniform quality is produced continuously.

VERNON J. LOWE.

ARTHUR W. BEAN. 

